Production technology of persimmon liquor

A production process and a technology for persimmon wine, applied in the field of production technology of persimmon wine, can solve the problems of high tannin content, affecting the alcoholic fermentation process, excessive methanol content, etc., and achieve the effects of increasing juice yield, reducing bitterness and enhancing sugar content

Inactive Publication Date: 2018-02-09
雅安市八柿甜柿种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problem that the above-mentioned production process of persimmon wine has a high tannin content, which affects the alcoholic fermentation process, and that t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of production technology of persimmon wine, comprises the steps:

[0032] (1). Processing of raw materials:

[0033] a. Fruit selection: select fresh persimmons with plump fruits and no pests to clean and remove the fruit stems;

[0034] b. Freezing: place the destemmed persimmons in a -9°C environment, and cool them down for 10 hours;

[0035] c. Warm up: put the frozen persimmons in an environment with a temperature of 0°C, and warm up for 10 hours;

[0036] d. Beating: the warmed persimmons are beaten with a juicer to obtain persimmon pulp;

[0037] e. color protection: adding vitamin C and citric acid to the persimmon pulp for color protection;

[0038] f. Composition adjustment: add citric acid to the persimmon pulp after color protection treatment to adjust the pH value to 3.5;

[0039] g. Clarification and filtration: add calcium chloride, cellulase, gelatin and chitosan to the persimmon pulp after component adjustment, let stand for 80 minutes; then f...

Embodiment 2

[0044] (1). Processing of raw materials:

[0045] a. Fruit selection: select fresh persimmons with plump fruits and no pests to clean and remove the fruit stems;

[0046] b. Freezing: place the destemmed persimmons in a -5°C environment, and cool them down for 15 hours;

[0047] c. Warm up: put the frozen persimmons in an environment with a temperature of 5°C, and warm up for 15 hours;

[0048] d. Repeat steps b and c;

[0049] e. Beating: the warmed persimmons are beaten with a juicer to obtain persimmon pulp;

[0050] f. Color protection: adding vitamin C and citric acid to the persimmon pulp for color protection;

[0051] 9. Composition adjustment: Add citric acid to the persimmon pulp after the color protection treatment to adjust the pH value to 4.5;

[0052] h. Clarification and filtration: add calcium chloride, cellulase, gelatin and chitosan to the persimmon pulp after component adjustment, let stand for 150 minutes; then filter.

[0053] (2). Alcoholic fermentati...

Embodiment 3

[0057] (1). Processing of raw materials:

[0058] a. Fruit selection: select fresh persimmons with plump fruits and no pests to clean and remove the fruit stems;

[0059] b. Freezing: place the destemmed persimmons in a -9°C environment, and cool them down for 10 hours;

[0060] c. Warm up: put the frozen persimmons in an environment with a temperature of 0°C, and warm up for 10 hours;

[0061] d. Beating: the warmed persimmons are beaten with a juicer to obtain persimmon pulp;

[0062] e. color protection: adding vitamin C and citric acid to the persimmon pulp for color protection;

[0063] f. Composition adjustment: add citric acid to the persimmon pulp after color protection treatment to adjust the pH value to 3.5;

[0064] g. Clarification and filtration: add calcium chloride, cellulase, gelatin and chitosan to the persimmon pulp after component adjustment, let stand for 80 minutes; then filter.

[0065] (2). Alcoholic fermentation: add Saccharomyces cerevisiae and sod...

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PUM

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Abstract

The invention discloses a production technology of persimmon liquor. The production technology comprises steps as follows: firstly, persimmon is treated, and the treatment process comprises followingsteps: fruit selection, freezing, getting warm again, beating, color protecting, composition adjusting, clarifying and filtering; secondly, saccharomyces cerevisiae is added for alcoholic fermentation, and new persimmon liquor is obtained after two-time fermentation and then is subjected to ageing; finally, the persimmon liquor obtained after ageing is subjected to after-treatment, and the after-treatment process comprises following steps: filtering, bottling, microwave sterilization and warehousing storage. According to the production technology of the persimmon liquor, tannin in persimmon juice is reduced in the persimmon treatment process, influence of tannin in the fermentation process is prevented, and pectin is reduced before fermentation, so that methanol in the persimmon liquor isreduced; besides, the persimmon liquor is soft, refreshing and mellow, has sweet flavor with the effect of moisturizing, tastes pure and further has higher yield.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of persimmon wine. Background technique [0002] Persimmon is a characteristic traditional fruit in my country. It is rich in carotene, riboflavin, vitamins, etc. According to traditional Chinese medicine, it is sweet and cold and slightly astringent. At present, persimmons in my country are mainly eaten raw, or made into persimmons or persimmon sauce, and there are few deep-processed products. Processing persimmons into wine is one of the effective ways of persimmon processing. However, in the current persimmon wine process, the persimmons fermented by beating after deastringency still have high tannin content, which not only affects the taste of persimmon wine, but also inhibits the activity of yeast, and may even stop the alcoholic fermentation. In addition, some people add pectinase in the fermentation process of persimmon wine to inc...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陈亚娟
Owner 雅安市八柿甜柿种植专业合作社
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